Meat Balls in Tomato Sauce

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You simmer browned meat balls in a tasty, easy-to-make sauce

Ingredients

  • 2 tblsp. olive oil
  • 1 clove garlic, minced
  • ¾ c. chopped onion
  • 2 (10 oz.) cans tomato purée ( c.)
  • 1 tsp. salt
  • tsp. pepper
  • 1 hay leaf
  • 2 tsp. sugar
  • 3 slices white bread
  • c. milk
  • 1 lb. ground beef
  • 2 eggs, unbeaten 1 tsp. salt
  • tsp. pepper
  • 1 clove garlic, minced
  • 2 tblsp. chopped parsley
  • 2 tblsp. shortening

Method

  • Heat oil in saucepan. Add 1 clove garlic and onion; cook over low heat until golden brown.
  • Add tomato purée, 1 tsp. salt, ⅛ tsp. pepper, bay leaf and sugar. Bring to boil; reduce heat; simmer 45 minutes. Meanwhile, prepare meat balls.
  • Break bread into mixing bowl. Add milk and let stand about 5 minutes, or until milk is absorbed.
  • Add meat, eggs, 1 tsp. salt, ⅛ tsp. pepper, 1 clove garlic and parsley. Mix until blended. Shape into 12 medium balls.
  • Melt shortening in skillet; add meat and brown well.
  • Add sauce; simmer with meat balls for 45 minutes more. Serve with ½ pound (8 oz.) spaghetti, cooked.